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Posts tagged ‘Pancakes’

Crepe is one of my all time favorite desserts. Crepes are very thin pancakes originating from Brittany, France. Back in the old days, crepes are made with buckwheat flour. Today, there are many adaptations making the possibilities endless. You can prepare a savory variation by adding fresh vegetables and herbs, cheese, seafood, or meat as breakfast or even a main entrée. To satisfy your sweet tooth, you can prepare different fillings with seasonal fruits and sauces, and pair with ice cream, or not. When we were in Paris, crepe stands were at every corner and we ended up having crepes daily, a much cheaper alternative to expensive bistros. This is my first time making crepes so bear with me.

Filling

Directions

Using a mixer, blend all the ingredients together. Press the batter through a sieve to remove any lump. Refrigerate for 1 hour to reduce the bubbles which prevents the crepes from tearing during cooking.

Heat a small non-stick pan on low heat with butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly.

Cook for 30 seconds or until golden and flip. These crepes are paper thin so be careful not to tear them. Lay them out flat on paperlined plate to remove any excess butter.

Spread mascarpone cheese and jam on half of crepe. Fold the crepe into a quarter.